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Old-fashioned yellow filling cake: Soft and juicy, literally melts in your mouth
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Old-fashioned yellow filling cake: Soft and juicy, literally melts in your mouth

Ingredients for the dough: 350 g sugar, 1 vanilla sugar, 2 eggs, 1 tablespoon lemon juice, 400 ml milk, 150 ml oil, 200 g ground walnuts, 400 g flour, a pinch of salt, 1 baking powder. Yellow filling: 700 ml milk, 100 g sugar, 2 vanilla puddings, 125 g margarine or butter. Brown filling: 700 ml milk, 100 g sugar, 2 chocolate puddings, 125 g margarine or butter. Preparation: First, make the dough: sugar, vanilla sugar, eggs and a spoonful of lemon juice, stir until you get a mixture of bright yellow color. With constant whipping, lightly add milk at the highest speed, then reduce the speed and lightly add oil and ground walnuts, with constant whipping. Spoon by spoon, add flour previously mixed with salt and baking powder. Grease a large baking tray well and sprinkle with flour, then pour the mixture and bake at 170 degrees for 30 minutes. Turn off the oven, open it and leave the cake inside for another 10 minutes. Then take it out and leave it in the pan for 20 minutes to cool, then take out the crust and cut it in half, to get two large, thinner crusts. Return one to the tray, if needed with a knife. Prepare the yellow filling: Stir 2 vanilla puddings in 100 ml of milk, and bring the rest to a boil with 100 g of sugar. Put 125 g of margarine or butter in the cooked pudding and mix with a wire until it is completely melted and combined with the filling. Pour over the first crust, then fold in the second crust. Cook the brown filling in the same way as the yellow one, and pour over the other crust. Sprinkle with chopped walnuts and leave to cool for at least 4 hours in the refrigerator, preferably overnight. Enjoy delicious, soft cubes!

Carob strudel: An old-fashioned treat you won't resist
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Carob strudel: An old-fashioned treat you won't resist

It takes: 200 grams of carob; 500 ml of milk; 2 eggs; 500 kg of flour; 100 grams of margarine; 5 tablespoons sugar; 1 teaspoon salt; 1 dry yeast; 1 baking powder; Preparation: Knead the dough by activating the yeast in 250 ml of lukewarm milk, add two tablespoons of sugar and a little salt. When the yeast is activated, add scrambled eggs to it, then gradually add flour with baking powder until you make a smooth dough. Leave to stand for 20 minutes, then part and coat with margarine. Leave to stand for 15 minutes, then coat the dough again with margarine. Again, let the dough rest for 15 minutes, then divide it into two parts. Richly spread the filling you made from 250 ml of hot milk, 3 tablespoons of sugar and 200 grams of carob. You can also add ground walnuts as well as dark chocolate. When you fill the dough, roll it in the strudel. Transfer to a baking sheet and let rest for about 15 minutes. Coat with margarine and bake in the oven at 180 degrees for about half an hour. When it cools down, cut the strudel, then sweeten!

Yogurt cubes: A cheap cake that is quick and easy to prepare
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Yogurt cubes: A cheap cake that is quick and easy to prepare

Ingredients for the dough: 4 egg yolks, 190 g butter, 2 teaspoons vanilla sugar, a pinch of salt, a little lemon zest, 300 g sharp flour, 1 teaspoon baking powder. For the filling: 4 egg whites, 150 g of sugar, 3 cups of yogurt (3 × 180 ml), 2 cups of sour cream, 5 tablespoons of sharp flour, 2 teaspoons of vanilla sugar. Preparation: Whisk the butter with 100 g of sugar, vanilla sugar and salt, then add the egg yolks one by one, stirring constantly. Add grated lemon zest, flour and baking powder, then lightly combine with a spoon. Finally knead with your hands. Knead quickly so that the dough does not heat up with your hands. Make a roller shape, then divide it into two equal parts. Cut one half into three equal parts, put it in a plastic bag and put it in the freezer for 30 minutes (separate them in the bag and place them so that they do not merge). Also put the remaining half in a plastic bag and refrigerate for 30 minutes. In the meantime, make a filling. Whisk the egg whites and gradually add 150 g of sugar. Solid snow should be obtained. In a separate bowl, combine the yogurt and sour cream, then add the vanilla sugar and flour. Mix nicely to combine everything finely, then mix the egg whites lightly, spoon by spoon. Spread the baking paper on the work surface, then take the dough out of the fridge, sprinkle with flour and spread with a rolling pin on a rectangle the size of a baking sheet in which you will bake the cake (do not make it too shallow). Transfer it together with the paper to a baking sheet and flatten it nicely, then pour over the filling. Spread the dough from the freezer over the filling. Bake for about 30 minutes at 180 degrees. Cut into cubes, arrange on a serving platter, then sprinkle with a little powdered sugar. Enjoy!

It will disappear from the table in a second: Lazy cheese pie in chard - it is made quickly, it eats even faster!
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It will disappear from the table in a second: Lazy cheese pie in chard - it is made quickly, it eats even faster!

It's necessary: 2 ties chard 2 eggs 120 g of corn flour 200 ml of yogurt 100 g of cheese 50 ml. oils 1/2 baking powder Preparation: Beat eggs, then add flour with baking powder, yogurt, cheese, oil and chopped chard to the noodles. Add a little salt if it is not salty cheese. Mix and pour into a baking sheet. Bake at 200 degrees C for 45 min.

Koh with bacon: For breakfast, dinner or appetizer, a spicy meal ready in just a few minutes
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Koh with bacon: For breakfast, dinner or appetizer, a spicy meal ready in just a few minutes

Who likes spicy, will adore this specialty, as well as those who do not like to stay in the kitchen too much. This quick meal will become number one on the menu in your home even when your guests come, because no one can resist it! Ingredients: 500 grams of fresh mushrooms, 2-3 tablespoons of soy sauce, 250 milliliters of yogurt, 150 grams of grated cheese, half a teaspoon of garlic powder, 2 eggs, 100 milliliters of beer, 1 baking powder, 3 tablespoons of flour, 100 grams of thin slices smoked bacon, 3 tablespoons corn flour, 3-4 sprigs of spice, oil, salt, ground black pepper. Preparation: Cut the bacon leaves into cubes, finely chop the spice. Half cut the champignons into leaves and coarsely grate the other half. Grease the inside of the rectangular pan with oil. Put grated cheese, pieces of bacon, chopped and grated mushrooms and sliced dill in a baking pan. Then add garlic powder, sprinkle with soy sauce, salt and pepper. Break the eggs, then add three tablespoons of white and corn flour, baking powder, beer, yogurt and mix well with a whisk. Pour the resulting mixture over the ingredients in the pan. Bake for 45 minutes at 180 degrees.

Palate paradise: Soft and fragrant donuts with vanilla and orange cream
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Palate paradise: Soft and fragrant donuts with vanilla and orange cream

Dough ingredients: 500 grams of smooth flour 2 grams of salt ¼ teaspoons of nutmeg 60 grams of sugar teaspoon of sugar 2 egg yolks 1 egg one bag of dry yeast 55 grams of lukewarm water (approx. 40 ° C) 280 grams of warm whole milk 100 grams of butter orange / lemon zest if desired 1 l of oil Ingredients for the cream: 500 grams of whole milk 4 egg yolks 1 egg 200 grams of sugar 45 grams of smooth flour pinch of salt 2 teaspoons real vanilla extract peel two oranges 30 grams of butter powdered sugar Test preparation: Sift flour into a bowl, add salt, sugar and nutmeg, and stir. Heat the milk over a medium heat, then pour over the cold butter, which you previously placed in a bowl to melt and combine. In one cup, mix the yeast and a teaspoon of sugar with lukewarm water. The water must not be too hot. The optimum temperature is around 40 Celsius. Leave for a few minutes for the yeast to rise. You know it's ready when something like foam appears on top. In a bowl with flour, add scrambled eggs, a lukewarm mixture of milk and butter, and the remaining yeast. You can add orange or lemon zest if desired. Put the dough attachment on the mixer, then leave it to work for 5-10 minutes, until the dough starts to separate from the sides of the bowl. You can also use a hand mixer with accompanying dough attachments or a cooker. Transfer to a floured or lightly greased pan, cover with a clean cloth or cling film, and leave on warm to double, about an hour. Then mix it a little on a floured surface and roll it out to a thickness of 1.5 to 2 cm. Make donuts using a 5 cm round cutter. Transfer them to a baking tray lined with baking paper, cover with a clean cloth and leave for 20-30 minutes to rest and rise. If you leave them for too long, then they will rise too much and become hollow during baking. Bake the donuts in hot deep oil (at a temperature between 170 and 180 ° C) for a few minutes on both sides, until they get a nice golden color. Don’t bake too many donuts at once as this will lower the oil temperature too much so they will be greasy and won’t have enough room to rise. When they are done, place them on a plate lined with paper towels. Allow them to cool completely before filling with cream. Preparation for cream: Heat the milk in a medium-sized pot with a thick bottom. In one bowl, mix egg yolks, eggs, sugar, flour and salt. Gradually add the hot milk to the bowl with the yolks, stirring constantly with a food processor so that the eggs do not turn into scrambled eggs. It is enough to add half or two thirds of hot milk. Pour the liquid into the pot with the remaining milk and heat, stirring constantly, over a medium heat until it thickens. When done, add the orange zest, vanilla extract and butter. Stir until the butter melts, then squeeze the cream through a strainer into a clean bowl to remove lumps formed during cooking. Cover the cream with a transparent foil so that it touches the surface of the cream so that a "skin" does not form on the top. Refrigerate to cool. When you are ready to fill the donuts, transfer the cooled cream to a pastry bag with a filling attachment. In the absence, you can always cut the donuts and fill them or use a smaller round extension, but first make a hole with something. Tips: Before pouring milk to heat, fill the pot with water. That way your milk won't burn. Donuts are most delicious if you eat them the same day, and you can also store them in a container with an airtight lid to keep them soft and fresh. If your oil is too hot, the donuts will darken too quickly and will be heavy and raw inside. Otherwise, if it is not hot enough, it will be greasy.

According to Pat's Chef: A recipe for Sumadija gibanica that you will repeat over and over. Another recipe from Serbia
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According to Pat's Chef: A recipe for Sumadija gibanica that you will repeat over and over. Another recipe from Serbia

Gibnanica, a national Serbian dish, is indispensable on our table and every housewife is happy to cook. She prepared this recipe as early as 1939. Spasenija-Pata Markovic, her great cook reached world fame. Having graduated from the most renowned Viennese household management school, when she returned to Serbia, she felt the need to educate our women in all the concepts of running a household. One kilogram of flour for developing sifted and kneaded with salt water. Add a piece of butter or fat to the dough. Knead the dough until it starts to separate from the hand or board. From this amount of flour, make 24 small noodles, spread each one a little with a rolling pin, coat them with warm fat, then develop 2 and 2 at a time and bake on the stove. Wrap the baked crusts, still warm, in a clean glass so that they do not cool down, because then they become lighter. Now prepare the filling: half a kilo of cheese, 1/2 kilogram of cream, 10 egg yolks, all together whisk well. Beat 10 egg whites until stiff, mix it with cheese and cream, add more milk and fat, so that the mass is smooth. Take a baking tray, spread it with warm fat, then arrange it: soak the baked koretas in the stuffing of kajmak, cheese and milk, and then arrange them all in order, until the svamasa and crust are used up. The upper crust should be unbaked. Drill the stacked gibanica with a fork, sprinkle it with fat and milk, then put it in the oven and bake well. You need to put the gibanica in the oven for one hour before lunch, because the whole taste of gibanica depends on the baking.

Sumadija Cake something sweet from Serbia : Traditional honey and brandy candy that awakens all the senses
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Sumadija Cake something sweet from Serbia : Traditional honey and brandy candy that awakens all the senses

This cake is a traditional candy from Sumadija, characterized by foods that are just from this area, dried plums, honey, brandy… It is loved by all travelers, and since it is simply prepared, this is a real opportunity to please your loved ones. It's necessary: Bake 10 pancakes, 300 g ground nuts, 100 ml acacia honey, 100 ml milk, 500 g dried plums, 50 ml brandy, 150 ml sweet sour cream, 4 egg whites, 250 g sugar, a bag of vanillin sugar Preparation: Cover the nuts with hot milk, add honey and vanilla sugar. Then add 400 grams of finely chopped plums that you previously poured with brandy. When the fillet has cooled, add the sour cream and fill the pancakes, then layer them together as a cake. Whisk the egg whites and sugar well into the solid snow and coat the whole cake and garnish with the remaining dried plums from the toast. Then place the cake in an oven preheated to 200 degrees, bake for about four minutes until lightly browned and get a fiery color.

Lenten Raspberry Cake: Sweet cubes you won't resist!
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Lenten Raspberry Cake: Sweet cubes you won't resist!

Ingredients: 2 cups flour, 2 cups bite, 2 cups sugar, 1 cup water, 150 ml oil (or slightly less than a full cup), 1 baking powder, 2 vanillin sugars, 900 g raspberries or fruit of your choice. The measure is a 200 ml glass. Preparation: Add half a measure of sugar (1 cup) to the fruit, stir and gently glaze, then let stand and release the juice. It can be used with both frozen and fresh fruit, just letting the frozen ice release (or pour over) hot water) so add the sugar. In another bowl, mix flour, grits and the rest of the sugar. Add baking powder and vanilla sugar and stir to combine ingredients. Turn the oven on to 180 degrees. Divide the amount of dry ingredients into 3 equal parts. Grease a deep pan, refractory or ceramic pan with oil. Shake a portion of the dry ingredients to the bottom, shake the pan so that it is spread throughout. Apply half a fillet of fruit and spoon with a spoon. Then again, shake the other part of the dry ingredients a little and then spread it with a spoon. Over again raspberries and over them a third of the dry ingredients. Mix the oil and water and pour everything over with them and tilt the pan slightly to the left and slightly to the right to go everywhere. It will float a little on the surface, but don’t worry, it will soak up during baking. Bake for 40 minutes at 170 degrees, then increase the temperature to 200 degrees and bake for another 20 minutes. You will see when there is a little light brown all over the place. Then the cake is done. Cover with a cloth and allow to cool. Cut, sprinkle with powdered sugar and serve.

Honey triangles filled with vanilla cream and topped with honey: The best candy for fasting days
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Honey triangles filled with vanilla cream and topped with honey: The best candy for fasting days

Ingredients: thin baklava bark, 2 vanilla puddings, pudding sugar, 2 tablespoons sugar topping, 1 full spoonful of honey, 50 g dried grapes, oil, vanilla sugar. Preparation: Cook the pudding on the water, add the optional sugar and one vanilla sugar. Allow to cool. Cover with a bag so that no bark is caught. Lubricate the bark, fold it over, and re-oil it with a brush. Once again fold and grease and put a teaspoonful of pudding with dried grapes on the corner. Bend in the shape of triangles and arrange in a baking dish. Grease the triangles with oil and bake at 200 degrees for about 30 minutes. Syrup: Put 2 tablespoons of sugar and a full tablespoon of honey in a pan, then add 200 ml of water and cook to form thick white bubbles, thereby pouring over the hot triangles.

A folk remedy for just about every pain: It has no equal in boosting immunity
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A folk remedy for just about every pain: It has no equal in boosting immunity

Only one plant has the full range of health benefits, and when it comes to boosting immunity, it has no equal. The marshmallow is one of the most versatile and accessible medicinal herbs. The female flounder (Plantago major) and the male flank (Plantago lanceolata) have almost the same medicinal effect that has been known for thousands of years. They have been used by ancient Greek and Chinese doctors, and in medieval books on medicinal herbs, this highly regarded herb has been recommended for up to 24 different diseases. If you use this folk remedy regularly, your body will become resistant to many diseases and your immunity will be maximized. At a time when viruses are ruling, good will come. You will need: 1 kg of honey 300 grams of fresh flank leaves Preparation: In a pound of homemade honey, put 300 grams of freshly sourdough leaves that you previously washed, dried and ground. Take this medicine one teaspoon before each meal. You will notice very quickly that you have a lot more energy.

Biscuit cake ready in an hour: So good that you'll be looking for more!
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Biscuit cake ready in an hour: So good that you'll be looking for more!

It's necessary: 400 gr of biscuits 100 gr butter 2 chocolate puddings 2 puddings o sweet sour cream 2 tablespoons powdered sugar 1 liter of milk 4 tablespoons sugar 2 vanillin sugars Preparation: Boil the milk pudding and add the optional sugar and vanilla sugar. I added two tablespoons each. Whisk butter with powdered sugar. Cool the pudding. Divide butter into 2 portions and add chocolate to one and evenly whisk to another. Cover the narrow baking tray with foil. Grease one biscuit with chocolate and spread the other with cream of sweet sour cream and insert one biscuit on the side. Top with white cream, cover with the rest of the foil, and refrigerate for 2 hours. Remove to a tray and coat with the rest of the white fillet and chocolate fillet on top. Sprinkle with a little coconut flour or grated white chocolate. Leave it in the fridge for the night to tighten and soak up the cookie. Serve and enjoy wonderful taste.